While going through my seemingly never-ending task of cleaning out my cupboard, I came across a bag of white chocolate chips. Three actually, so get ready for white chocolate chip recipes!
I was really in the mood for a cookie, but what kind? I instantly thought of making white chocolate macadamia nut cookies (one of my favorites), but I didn’t have any nuts. Finally my little light bulb went off and I made white chocolate chip oatmeal cookies.
I’m typically not a huge fan of white chocolate, but these were great. The oats gave the cookies a nice texture and cut down on the amount of sweetness from the white chocolate. I’m definitely going to add this one to my batch of cookie recipes.
- ½ cup (1 stick) plus 6 tablespoons butter, softened
- ¾ cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch ground cloves
- ½ teaspoon salt
- 2 cup(s) old fashioned oats
- 1-10oz bag of white chocolate chips
- Preheat oven to 350 °. Line baking sheets with parchment paper. Combine flour, baking soda, cinnamon, salt, and clove in medium bowl. Set aside. Beat butter and sugars in the bowl of an electric mixer until well combined. Add eggs and vanilla and combine thoroughly. Add flour a cup at a time until combined. On a low setting, add oats and chips. Using a small ice cream scoop or (2 heaping tablespoons). Place dough on baking pan spacing them two inches apart. Flatten the mounds slightly. Bake for 8-10 minutes until golden brown on the edges, but still a little soft in the middle. Let cool on pan before removing.